Veal And Eggplant Panini With Sun Dried Tomato Mayonnaise Recipe
Ingredients
| Boiling water | 1/4 Cup (16 tbs) | |
| 6 sun-dried tomatoes, packed without oil | ||
| Skim milk | 2 Tablespoon | |
| Breadcrumbs | 3 Tablespoon | |
| 1/4 pound lean veal scaloppine, cut into 2 equal portions | ||
| Eggplant | 2 | |
| Vegetable cooking spray | ||
| Italian bread slice | 2 | |
| 1 tablespoon reduced-calorie mayonnaise | ||
Directions
Combine boiling water and tomatoes in a small bowl; let stand 15 minutes or until softened.
Drain tomatoes, reserving 1 teaspoon liquid.
Mince tomatoes, and set aside.
Preheat oven to 400°.
Place milk in a bowl.
Place breadcrumbs in a shallow dish.
Dip veal in milk, and dredge in breadcrumbs.
Repeat procedure with eggplant slices.
Place veal and eggplant slices in a single layer on a jelly-roll pan coated with cooking spray.
Bake at 400° for 12 minutes, turning after 6 minutes.
Drain tomatoes, reserving 1 teaspoon liquid.
Mince tomatoes, and set aside.
Preheat oven to 400°.
Place milk in a bowl.
Place breadcrumbs in a shallow dish.
Dip veal in milk, and dredge in breadcrumbs.
Repeat procedure with eggplant slices.
Place veal and eggplant slices in a single layer on a jelly-roll pan coated with cooking spray.
Bake at 400° for 12 minutes, turning after 6 minutes.
Chef
